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U.S. Department of Veterans Affairs sent this bulletin at 10/05/2024 09:05 AM EDT
Veterans AFFAIRS |
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VA YouTube
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10/04/2024 06:30 PM EDT
Have you heard about #VA Healthy Teaching Kitchen? It empowers #Veterans with the skills and knowledge to prepare nutritious meals that support overall well-being. Whether you’re looking to manage chronic conditions, improve your diet, or explore new culinary techniques, the Healthy Teaching Kitchen provides practical tools to create balanced meals and foster lifelong healthy eating habits.
The Berry-Yogurt Protein Bowl is a delicious and nutritious blend that packs a punch of energy and flavor. Creamy Greek yogurt serves as the base, and topped with fresh, antioxidant-rich berries, this protein bowl is perfect as a snack or a wholesome breakfast. Enjoy a boost of protein, healthy fats, and nutrients in every bite!
Berry-Yogurt Protein Bowl
Prep: 10 minutes | Cook: 0 minutes | Total: 10 minutes Yield: 4 servings | Serving Size: 1 bowl (~2 cups)
Ingredients
4 cups plain nonfat Greek yogurt
1⁄4 cup sugar-based sweetener (e.g. honey, maple syrup, agave) 1⁄4 teaspoon ground cinnamon
4 cups fresh or frozen berries (one type or a combination; e.g. blueberries, sliced or chopped strawberries, raspberries, blackberries), thawed if frozen unless making ahead, divided
4 tablespoons (1⁄4 cup) hemp hearts (hulled hemp seeds), divided 4 tablespoons (1⁄4 cup) flax meal (ground flaxseed), divided
Directions
1. In a medium mixing bowl, stir together the yogurt, selected sweetener, and cinnamon.
2. Divide the yogurt mixture between four individual serving bowls or storage containers (~1 cup each).
3. Top each bowl with 1 cup of the berries, 1 tablespoon of the hemp hearts, and 1 tablespoon of the flax meal.
4. Serve right away, or chill before serving if desired.
Recipe Notes
• These protein bowls will keep in the refrigerator for up to 7 days.
• Chopped or sliced toasted nuts can be substituted for the hemp
seeds and/or flax meal, if desired.
Nutrition Facts Per Serving: Calories: 480 | Total Fat: 16 g | Saturated Fat: 1.5 g Sodium: 90 mg | Total Carbohydrate: 53 g | Dietary Fiber: 8.5 g | Protein: 35.5 g
For more recipes, please visit www.nutrition.va.gov
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